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Marinated Flank Steak

 Marinated Flank Steak
An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.
8 ServingsPrep: 10 min. + marinating Grill: 15 min. + standing

Ingredients

  • 1 beef flank steak (2 pounds)
  • 1/2 cup canola oil
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons water
  • 2 teaspoons brown sugar
  • 2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper

Directions

  • Score surface of the steak, making diamond shapes 1/2 in. deep. In a
  • large resealable plastic bag, combine the remaining ingredients; add
  • steak. Seal bag and turn to coat; refrigerate for at least 2 hours,
  • turning occasionally.
  • Drain and discard marinade. Grill steak, covered, over medium heat
  • for 6-8 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°). Let stand for 10 minutes. To serve,
  • thinly slice across the grain. Yield: 8 servings.
Nutritional Facts: 3 ounces cooked beef equals 204 calories, 12 g fat (4 g saturated fat), 54 mg cholesterol, 219 mg sodium, 1 g carbohydrate, trace fiber,

2 of 2

Marinated Flank Steak (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.